Fudgy Coconut Brownies Recipes

FUDGY AND MOIST CHOCOLATE COCONUT BROWNIES

Steps:

• Preheat your oven to 350°F. Lightly grease an 8? x 8? glass pan.
• Melt the butter in a saucepan over low heat. Remove and add the sugar, stirring to combine it all together. Return the sugar/butter mixture to the heat for about a minute or until it's hot, but not yet bubbling. Remove from heat.
• In a small bowl, add the 2 eggs and beat for about a minute. Add the cocoa powder, salt, baking powder and coconut extract and beat into the eggs until smooth.
• Stir the hot sugar/butter into the egg mixture until it is all smooth.
• Add the flour and mix well. Add the chocolate chips and coconut, just until combined.
• Pour the batter into your lightly greased 8? x 8? pan and bake at 350°F for approx. 25 minutes, or until a toothpick comes out with no loose batter. Allow to cool slightly before cutting or they will fall apart easily. Slice and serve.

EXTRA FUDGY COCONUT OIL BROWNIES

Steps:

• Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat.
• Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.
• Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies - that's okay - it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.
• Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let's be honest - you better break into those while they're still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.

FUDGY COCONUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
• Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!